These muffins are a great way to use up overripe bananas and they really taste sweet and delicious – I had to grab these early this morning as they were the last 2! and my son wanted one to eat on the way to school 🙂 the bananas give a natural sweetness and the addition of coconut sugar make them taste almost like golden syrup. the texture is really good, moist and dense – I shall be making another batch this afternoon!
2 x large overripe bananas mashed
1 x cup of oat milk (or whatever non-dairy milk you use)
1/3 cup oil (I used rapeseed oil)
1 x cup coconut sugar (I did 2/3 cup coconut sugar and the rest organic brown sugar)
2 x tsp apple cider vinegar (***must go in as this works with the bicarb of soda***)
2 1/4 cups organic plain flour
1 x heaped tsp of bicarbonate of soda
1 x tsp vanilla essence
1 x tsp salt
3/4 cup of chopped nuts or chocolate chips
Preheat the oven to 200 degrees.
Mash the bananas in a large mixing bowl until they are a smooth paste.
Now add in the oat milk, oil, sugar, vinegar and vanilla essence and whisk together (by hand) to make a nice smooth mixture.
Now add in the flour, bicarbonate of soda and salt and stir in with a wooden spoon until well combined. (Don’t over mix or you will knock all the air out).
Add in the chopped walnuts or chocolate depending on what you prefer or have in the house!
Line your muffin tin with paper cases and fill the cases almost to full and then place in the oven for 20-22 minutes.
After about 10 minutes your kitchen is going to smell divine! after 20 minutes test the muffins with a toothpick and if it comes out clean they are ready.
Cool for 5 mins – now make a cup of coffee, pull up a chair and enjoy the fruits of your labour!